Japanese Milk Bread | Food For Your Good!

A golden loaf of Japanese Milk Bread with a fluffy interior on a marble surface, with a milk bottle and white towel blurred in the background. — Soft, pillowy Japanese Milk Bread loaf with a golden crust, styled with milk and a white towel for a cozy, homemade feel.

Japanese Milk Bread is beloved for its cloud-soft texture and slightly sweet flavor, making it one of the most irresistible breads you’ll ever bake. Known for its signature fluffiness, this Japanese bakery classic uses a special technique called tangzhong—a cooked flour paste that keeps the bread tender and fresh for days.

Unlike traditional loaves, Japanese Milk Bread has a pillowy structure that pulls apart beautifully, perfect for both sweet and savory uses. You can toast it with butter, layer it into sandwiches, or simply enjoy it warm from the oven. The cream and milk in the dough give it a luxurious, melt-in-your-mouth quality that sets it apart from ordinary bread.

Interestingly, milk breads gained popularity in Japan in the 20th century when bakers began adapting Western bread with softer textures to suit local tastes. Today, it’s a staple in homes and bakeries worldwide. Once you try it, this loaf may become your go-to bread recipe.

Recipe Yield: 1 loaf (about 10–12 slices)

INGREDIENTS

3 cups bread flour
3 tbsp sugar
1 tsp kosher salt
2 ¼ tsp instant yeast
½ cup whole milk, warmed
½ cup heavy cream, warmed
1 large egg, room temperature
3 tbsp unsalted butter, softened

Tangzhong (starter paste):
3 tbsp bread flour
½ cup water
½ cup whole milk

INSTRUCTIONS

1. Make the tangzhong:
Whisk 3 tbsp flour, ½ cup water, and ½ cup milk in a saucepan. Cook over medium heat, stirring until thickened into a smooth paste. Let cool to room temperature.

2. Mix the dough:
In a stand mixer, combine bread flour, sugar, salt, and yeast. Add tangzhong, warm milk, cream, and egg. Mix on low until a shaggy dough forms.

3. Knead and add butter:
Knead on medium for 5 minutes. Add butter gradually and knead 8–10 minutes more, until smooth and elastic.

4. First rise:
Place dough in a greased bowl, cover, and rise 60–90 minutes, until doubled.

5. Shape the loaf:
Deflate dough, divide into 3 pieces, roll each into a log, and place seam-side down in a greased 9×5-inch loaf pan.

6. Second rise:
Cover and rise until dough is about 1 inch above the pan, 45–60 minutes.

7. Bake the bread:
Preheat oven to 350°F (175°C). Brush with milk or egg wash and bake 28–32 minutes, until golden and hollow-sounding when tapped.

8. Cool and enjoy:
Remove from pan and cool on a wire rack. Slice and enjoy its fluffy, cloud-like texture.

HELPFUL TIPS TO PERFECT THIS RECIPE

Tangzhong is key: This cooked flour paste locks in moisture, keeping the bread soft for days.
Check gluten window: Stretch a small piece of dough between your fingers. If it forms a thin, see-through “window,” it’s kneaded enough.
Shape neatly: Rolling the dough into logs creates the classic fluffy, pull-apart Japanese milk bread look.

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